EDUCATION REQUIREMENTS: High School Diploma or general education degree (GED) is required. 3 years of related experience and/or training; or equivalent combination of education and experience is needed. 4 to 5 years extensive experience in restaurant, bar, banquet and kitchen management required.

LICENSE/PERMITS REQUIRED: Valid driver's license required and must be least 21 years of age. State or Local Law may require a certificate upon completion of an alcohol awareness/safety class as well as state-certified proper food handling certification.

REQUIRED SKILLS: Must be able to communicate, read, write, and speak English effectively. Bi-lingual skills are preferred but not required. Ability to calculate figures amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume helpful. Ability to apply concepts of basic algebra and geometry helpful.

KNOWLEDGE OF COMPUTER HARDWARE OR SOFTWARE: Ability to operate a cash register, Micros terminal, Phone system, beverage dispenser, POS system, ADP, NetVuPoint, Groupwise, and other types of restaurant and kitchen equipment. Computer skills such as Word and Excel are helpful.

PREVIOUS EXPERIENCE REQUIRED: General food and beverage knowledge involving at least 3 years of front-of-the-house operations and/or assistant management positions in a hotel or resort setting is preferred. Prior restaurant experience in a full-service restaurant and supervisory experience of staff is a must. It is preferred that the person has at least 2 years of directly related experience.

PHYSICAL REQUIREMENTS:
Must be able to frequently communicate and develop rapport with guests and associates and have a working relationship with the resort management team.
Must be able to work in a stationary position for long periods of times (up to 5 hours).
Must be able to use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.
Must be able to frequently climb, balance, dance, stoop, kneel, crouch, or crawl; and taste or smell.
Must be able to regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.
The noise level in the work environment is usually moderate.
Special vision abilities required by this job include close vision, distance vision, peripheral vision, and ability to adjust focus.
Must be able to work and be flexible with all shifts, weekends, and holidays.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

MENTAL REQUIREMENTS:
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must be effective at listening to, understanding, and clarifying the issues raised by Associates, Supervisors, Department Heads, Senior Management, and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.
Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
Make independent decisions while maintaining strong ethical standards consistent with company policy, rules and the ability to maintain confidential information.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger. Collect accurate information and resolve conflicts.

EDUCATION REQUIREMENTS: High School Diploma or general education degree (GED) is required. 3 years of related experience and/or training; or equivalent combination of education and experience is needed. 4 to 5 years extensive experience in restaurant, bar, banquet and kitchen management required.

LICENSE/PERMITS REQUIRED: Valid driver's license required and must be least 21 years of age. State or Local Law may require a certificate upon completion of an alcohol awareness/safety class as well as state-certified proper food handling certification.

REQUIRED SKILLS: Must be able to communicate, read, write, and speak English effectively. Bi-lingual skills are preferred but not required. Ability to calculate figures amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume helpful. Ability to apply concepts of basic algebra and geometry helpful.

KNOWLEDGE OF COMPUTER HARDWARE OR SOFTWARE: Ability to operate a cash register, Micros terminal, Phone system, beverage dispenser, POS system, ADP, NetVuPoint, Groupwise, and other types of restaurant and kitchen equipment. Computer skills such as Word and Excel are helpful.

PREVIOUS EXPERIENCE REQUIRED: General food and beverage knowledge involving at least 3 years of front-of-the-house operations and/or assistant management positions in a hotel or resort setting is preferred. Prior restaurant experience in a full-service restaurant and supervisory experience of staff is a must. It is preferred that the person has at least 2 years of directly related experience.

PHYSICAL REQUIREMENTS:
Must be able to frequently communicate and develop rapport with guests and associates and have a working relationship with the resort management team.
Must be able to work in a stationary position for long periods of times (up to 5 hours).
Must be able to use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.
Must be able to frequently climb, balance, dance, stoop, kneel, crouch, or crawl; and taste or smell.
Must be able to regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.
The noise level in the work environment is usually moderate.
Special vision abilities required by this job include close vision, distance vision, peripheral vision, and ability to adjust focus.
Must be able to work and be flexible with all shifts, weekends, and holidays.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

MENTAL REQUIREMENTS:
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must be effective at listening to, understanding, and clarifying the issues raised by Associates, Supervisors, Department Heads, Senior Management, and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.
Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
Make independent decisions while maintaining strong ethical standards consistent with company policy, rules and the ability to maintain confidential information.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger. Collect accurate information and resolve conflicts.